Pan-roasted Quail

Name: Pan-roasted Quail
Prep time: 20 min
Cook time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 6 quails; 6 sun-dried tomatoes (oil packed); 3 cloves garlic; 6 leaves fresh basil; 1 pinch salt; 6 slices bacon; 6 toothpicks; 1 1/2 tbsp olive oil; 1/3 cup white wine; 2/3 cup chicken broth; 1 bay leaf

10 Reviews

100% would make this recipe again

Bacon-wrapped quail, stuffed with dried tomatoes.

These tiny birds make an elegant, yet easy dinner. Depending on the size of the quail, calculate 1 to 2 birds per serving. Since quails are small and don't have much meat, encourage your guests to chew the meat off the bones rather than trying to cut it off with a knife and fork.

Preparation : 20 min Cooking : 1 h

360 calories/serving

Best Price for 4 servings :
$17.40 See where
2% Savings

Add to My Cookbook

Add to My Meal Plan

Review this recipe

Add Private Notes

Ingredients

6	quails	800 g
6	sun-dried tomatoes (oil packed)	24 g
3 cloves	garlic, peeled then sliced in half lengthwise
6 leaves	fresh basil	3 g
1 pinch	salt [optional]	0.2 g
6 slices	bacon	120 g
6	toothpicks
1 1/2 tbsp	olive oil	23 mL
1/3 cup	white wine	85 mL
2/3 cup	chicken broth	170 mL
1	bay leaf	0.2 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Method

Stuff the cavity of each quail with the following ingredients: one dried tomato, a half of a garlic clove, one basil leave, and one pinch of salt. Wrap one strip of bacon around the breast, then secure the strip to the quail with a toothpick.
Heat the oil in a pan over medium heat. Add the quails and sauté until they become golden-coloured, 12-15 min, with frequent turning to brown each side.
Pour in the wine, while scraping the bottom of the pan to detach any browned bits. Add the broth and bay leaf. Cover partially and simmer about 1 h, turning the quails from time to time. You may need to add a little water during cooking to avoid drying and burning the quails.
Remove the cover and continue to cook a few minutes, if necessary, to evaporate the liquid and caramelise the juices.
Remove the toothpicks and bay leaf, then serve on the warmed dishes.

Recommended side dishes

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

360

Fat

24 g

37 %

Saturated 6.2 g
+ Trans 0 g

31 %

Cholesterol

110 mg

Sodium

300 mg

12 %

Carbohydrate

2 g

1 %

Fibre

0 g

2 %

Sugars

0 g

Net Carbs

2 g

Protein

32 g

Vitamin A

9 %

Vitamin C

16 %

Calcium

2 %

Iron

38 %

More Info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :

Vegetables and Fruits :	¼	serving
Grain Products :	0	serving
Milk and Alternatives :	0	serving
Meat and Alternatives :	1 ½	servings

More Info

Claims

This recipe is :

Free :: Sugar
Excellent source of :: Copper, Iron, Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin B6, Zinc
Good source of :: Potassium, Vitamin B1, Vitamin B2
Source of :: Magnesium, Omega-3, Omega-6, Vitamin A, Vitamin C, Vitamin D, Vitamin E, Vitamin K

More Info